in the kitchen.

While I love trying new recipes and often do, for a lot of my canning and fermenting, I do still rely on my trusted/tested recipes. Here are a few things we are making this summer, which I have made many times before.


lacto-fermented pickles:

Not vinegar based, nice and crunchy, mildly salty, not twangy like vinegar pickles.

lacto-fermented garlic::

I basically use the recipe from Nourishing Traditions. Take up to about 12 heads of garlic, remove the outer skin and then bake the cloves in an oven until the rest of the skin can easily be removed. The garlic is not mushy soft, but slightly soft and aromatic and beginning to look less opaque. Put the cloves in a clean jar. Mix together a few teaspoons of dried herbs (I used dried oregano and rosemary from my garden), 2 teaspoons of sea salt, 2 tablespoons of whey, and about 1/2 cup of water (If you don't have whey, increase salt to 4 tsp). Pour the liquid over the garlic, and add more water if the garlic isn't covered. Screw lid on tightly, keep at room temp for about 2-3 days, then put in the fridge. I crunch on these like they are candy. More mild garlic flavor, and oh so good.

refrigerator pickles::

A vinegar based fridge pickle. Great for small batches.

purple kraut::

I like having more than one type of kraut, and this is a nice mild version which is great as a side dish.

I have a few recipes coming up that I have promised :: pickled beets, pickled daikon, and freezer pickles!